Recipes

8 - ½" thick slices French or Italian bread

¼ c. Olive Cart Slow Roasted Garlic Olive Oil

1 T Olive Cart Sundried Tomato Parmesan Garlic Olive Oil

1 T Olive Cart Basil Olive Oil

2 medium ripe tomatoes, thinly sliced

½ t. pepper

 

Toast bread until lightly browned on both sides under a broiler. Rub top of bread with garlic oil and drizzle with sundried tomato and basil oils. Top with tomato slices and pepper. Broil close to flame for 1 minute and serve at once. Can be serve on a platter with slices of mozzarella cheese and any of our stuffed gourmet Olive Cart olives.

2 c. flour

4 T. Olive Cart Slow Roasted Garlic olive oil

7/8 c. hot water

1 t. yeast

1 t. salt

2 T. sugar

 

Let above sit in bowl while prepping your ingredients for toppings, about 15 minutes. Spread crust out on pizza stone and continue with favorite sauce and toppings. Bake pizza at 450 degrees on lower rack about 18-20 minutes

4 cloves garlic, minced

Olive Cart Organic extra virgin olive oil

1 T. white wine

1 T. honey

1/3 cup Olive Cart South Haven 25 Year Aged Balsamic

4 t. Dijon mustard

Salt and pepper

1 T. fresh oregano

 

Preheat oven to 400. Line a baking sheet with foil and spray or brush with olive oil. In a small saucepan, over medium heat 1 t.oil and cook garlic until soft. Mix in wine, honey, balsamic, mustard and salt and pepper. Simmer about 3 minutes until slightly thickened. Arrange salmon on baking sheet. Brush fillets with balsamic glaze and sprinkle with oregano. Bake in oven...

2 6 oz. cans albacore tuna

¼ cup finely diced red onion

¼ cup Olive Cart California extra virgin olive oil

1 T. Olive Cart South Haven 25 Year Aged Balsamic

1 T. minced basil

½ t. salt, pepper and crushed red pepper

4 ciabatta rolls, split

Dijon mustard and mayonnaise for spreading

8 slices Swiss of cheddar cheese

In small bowl, mix tuna, onion, oil, vinegar, basil, salt and peppers. Heat griddle. Spread inside with mustard and mayo and top with cheese. Spread tuna salad. Close and spread oil on outside of bread. Cook on griddle until cheese is melted.

 

1 lb. large shrimp

½ c. Olive Cart California picual extra virgin olive oil

Juice of 1 lemon (about 3 T)

1 T Olive Cart Rosemary Olive Oil

½ t. finely chopped fresh rosemary

Fresh ground pepper

 

Boil shrimp in boiling water 2-3 minutes. Drain and rinse under cold water. Peel and devein shrimp. Dry well and place in bowl. Combine oils, juice, chopped rosemary and salt and pepper. Mix well and pour over shrimp. Marinate 20-30 minutes and serve. Garnish with rosemary sprigs, if desired

2 t. Olive Cart olive oil (unflavored)

1/3 c. dry red wine (Shiraz)

2 shallots, chopped finely 

1/3 c. Olive Cart Cherry Balsamic

1 large garlic clove, minced 

1 cup frozen dark cherries, thawed

1/8 salt and pepper 

4 (5 oz.) filet mignon

 

Heat oil in a small heavy metal pan. Add shallots and cook until they are soft and wilted. Add garlic and stir for 30 seconds. Add the wine, vinegar and cherries. Increase the heat to bring the sauce to a light boil. Let the sauce reduce to half (about 10-12 minutes. It should get thick and syrupy. When the sauce is almost done, preheat broiler. Pat steaks...

The tang of the tomatoes with the heat of the hot pepper oil combines for a terrific side dish. Toss in cooked chicken or shrimp for a main course meal.

 

8 oz. bow tie pasta

¼ cup Olive Cart Jalapeno Extra Virgin Olive Oil

2-3 T. Pesto sauce

2 T. Olive Cart Rosemary Extra Virgin Olive Oil

2 T. Olive Cart Sundried Tomato Parmesan Garlic Extra Virgin Olive Oil

1 cup sun dried tomatoes, chopped

1/3 cup Olive Cart Garlic Stuffed Green Olives, coarsely chopped

¼ cup parmesan cheese, grated

Garlic salt

Cook pasta according to directs on package. Be sure to just cook to al dente stage....

12 large shrimp, shelled and de-veined

5 T. Olive Cart Jalapeno Olive Oil (or Habanero Olive oil if you are even more adventurous)

Zest and juice from 1 lime

6 strips thin bacon, cut in half

Skewers for grilling

1 tsp red pepper flakes

 

Mix together in a small bowl the lime zest and oil. Put shrimp in mixture. Lay the bacon on paper towels and microware until fat begins to melt but bacon is still pliable (about 1 minute). Prepare grill on high. Working one at a time, wrap half a piece of bacon around each shrimp and thread onto long, flat skewers. Brush remaining mixture on the outside of shrimp....